These pumpkin spice churros are a delightful autumnal treat, perfect for sharing or indulging in all by yourself. The crispy, spiced exterior gives way to a soft, doughy center, while the salted maple caramel dip elevates each bite to pure decadence.

Follow The Directions

01

Step

15 mins

Prepare the Salted Maple Caramel: In a heavy-bottomed saucepan, bring maple syrup to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until thickened and caramel-like, about 15 minutes.

02

Step

17 mins

Whisk in 1/4 cup butter until melted, about 2 minutes. Stir in heavy cream and salt until combined. Transfer to a bowl, cover, and refrigerate until mostly cooled, about 15 minutes.

03

Step

1 mins

Make the Churro Dough: In a small bowl, whisk together flour and 1 teaspoon pumpkin pie spice.

04

Step

1 mins

In a large bowl, combine the remaining 1 teaspoon pumpkin pie spice and white sugar for coating the churros.

05

Step

7 mins

In a saucepan over medium heat, combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract. Whisk until butter is melted and mixture is smooth. Bring to a boil, then add the flour mixture. Cook, stirring vigorously, until the dough forms a ball and pulls away from the sides of the pan, 5-8 minutes.

06

Step

2 mins

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Add eggs one at a time, mixing well after each addition until the dough is glossy and smooth.

07

Step

1 mins

Heat 2-3 inches of canola oil in a large, heavy pot to 375°F (190°C). Line a baking sheet with paper towels.

08

Step

1 mins

Transfer the dough to a pastry bag fitted with a large star tip. Test the oil by piping a small amount of dough; it should float to the top and brown on the bottom in about 30 seconds. Adjust heat if necessary.

09

Step

1 mins

Pipe 3-inch strips of dough into the hot oil, keeping the tip of the pastry bag close to the surface. Fry until golden brown and crispy, about 30 seconds per side.

10

Step

1 mins

Remove churros with a slotted spoon and drain on paper towels for 1 minute. Immediately toss in the pumpkin spice sugar mixture until evenly coated. Serve warm with the chilled salted maple caramel sauce.